Low-Carb Tex Mex Soup

Step 1Peel and dice the onion and garlic. Halve, deseed and slice the red pepper and green chili peppers.

Step 2Grease a large soup pot or a Dutch oven with ghee. Once hot, add the diced onion and garlic and cook over a medium-high heat for a few minutes while stirring, until lightly browned. Add the sliced red pepper and green chili peppers. Cook for about 5 minutes and stir to prevent burning.

Step 3Slice the chorizo sausage and roughly chop the tomatoes.

Step 4Add the chorizo, ground beef into the pot and cook until browned from all sides.

Step 5Add the chopped tomatoes, tinned tomatoes, tomato puree and Tabasco to taste.

Step 6Pour in the water and season with salt and pepper. Wash and cut the green beans into thirds. Cook the soup until you see bubbles and add the chopped green beans.

Step 7Cook for about 10 minutes or until the green beans are crisp-tender. Take off the heat. Serve hot and try with Keto Buns! Store refrigerated for up to 5 days or freeze for up to 3 months.